Spicy Corn and Turkey Chili




This chili is full of flavor and is another great weeknight meal. You can substitute ground beef or chicken for the turkey if you like. I used the extra lean turkey, which was nearly double the price of regular ground turkey ($6 versus $3) - crazy! This recipe makes probably 6-8 servings, so you'll have leftovers. You can also throw it in the freezer to heat up on another cold night.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 1/2 to 2 tablespoons chili powder
  • 2 teaspoons oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Cayenne powder to taste
  • 1 pound ground lean turkey breast
  • 1 (15-ounce) can tomato sauce
  • 1/2 cup mild or medium salsa
  • 1 (16-ounce) bag frozen corn kernels, or 3 cups fresh corn kernels
  • 1 (15-ounce) can kidney or pinto beans
  • 8 oz. chopped mushrooms
  • Salt to taste
  • 1/3 cup chopped cilantro
  • reduced fat sour cream, optional

Directions

  1. In a large soup pot or Dutch oven, heat oil over medium heat. Add onions and garlic and cook 5 minutes, stirring frequently until onions are translucent.
  2. Stir in chili powder, oregano, cumin, coriander, cayenne, and turkey. Stir to break up and brown for 3 minutes.
  3. Add tomato sauce, 1 cup water, salsa, corn, beans, and mushrooms. Season with salt, then bring to a boil.
  4. Reduce to a simmer, cover, and cook for 20 minutes, stirring often, until flavors have melded and chili is thick. Stir in cilantro and serve. Top with sour cream if you'd like.

2 comments:

Grace said...

chili is pretty much the only thing that gets me through the dreadful winter, and i'm loving your version. the spicier, the better. :)

Elra said...

It does look very spicy, no worry.... love spicy food. I can handle more than 2 tbs chili powder, ha..ha..ha..
Look delicious Chef!
Cheers,
Elra

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